Currant Quark Beaker

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g red currants
  • 2 heaped tablespoons (30 g) Cornstarch
  • 1/2 l red fruit juice
  • 1 untreated lemon
  • 5 TABLESPOONS Sugar
  • 250 g Low-fat curd
  • 1 package Vanillin sugar
  • 150 g Whipped cream
  • 7-10 Tbsp Hippo Rolls
  • 7-10 Tbsp for ornament

Directions

  1. 1

    Wash the currants and drain well. Strip the berries, except for 4 panicles for decoration, from the stems with the help of a fork

  2. 2

    Stir the starch and 6 tablespoons of juice until smooth. Boil up the rest of the juice, currants, lemon peel and 3 tbsp. sugar. Stir in the mixed starch and bring to the boil again. Continue cooking for 1 minute while stirring. Leave to cool slightly. Remove the lemon peel and divide the groats into 4 dessert bowls. Let it cool down completely

  3. 3

    Mix quark, 2 tablespoons sugar and vanillin sugar. Whip cream until stiff and fold in. Pour the quark cream onto the cold currant groats. Decorate with the rest of the currants and with rolls of hip

  4. 4

    That's how it tastes delicious: for the groats instead

  5. 5

    Currants take mixed frozen berries

Nutrition Facts

KCAL
420 kcal
CARBS
63 g
FATS
12 g
PROTEINS
11 g

Categories & Tags

Dessert